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Process Research on Microwave Sterilization and Vacuum Packaging of Fragrant Dried Bean Curd(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年04期
Page:
697-699
Research Field:
Publishing date:

Info

Title:
Process Research on Microwave Sterilization and Vacuum Packaging of Fragrant Dried Bean Curd
Author(s):
WU Jie; ZHU Fei; ZHAO Ying
Biology and Food Engineering Department,Bengbu College,Bengbu 233030,Anhui,China
Keywords:
Fragrant dried bean curd; Microwave sterilization; Vacuum packaging; Microbiology indicators
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2011.04.0697
Abstract:
Fragrant dried bean curd is nutritious while hard to keep fresh.Microwave sterilization and vacuum packaging technology were adopted to extend the shelf life of fragrant dried bean curd.Firstly,Packed the fragrant dried bean curd,with water content about 65 percent,using high-temperature tolerant cooking bags.Then sterilized at 2450 MHz microwave for 120-180 s at room temperature.After cultured at(36±1)℃ incubator for 7 days,the bacteria quantity was not higher than GB2711-2003 requirements and the sensory score was higher than control group.The processed products could be stored for 90 days at 1-10℃conditions,60 days at room temperature（20℃）.Results suggest that microwave sterilization and vacuum packing can effectively extend products shelf-life of fragrant dried bean curd.

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Last Update: 2014-08-15